Gluten Free Lemon Bars

  • 1 2/3 cups (233 g) basic gum-free gluten free flour blend (superfine white rice flour + potato starch + tapioca starch/flour)
  • 1/2 cup (58 g) confectioners’ sugar, plus more for dusting
  • 1/2 teaspoon kosher salt
  • Zest of 1 large lemon
  • 9 tablespoons (126g) unsalted butter, melted and cooled
  • 4 eggs (200 g, weighed out of shell), at room temperature
  • 1 cup (200 g) granulated sugar
  • 3/4 teaspoon baking powder
  • 2/3 cup freshly squeezed lemon juice (juice of 4 to 5 lemons)
Gluten Free Lemon Bars


  1. Preheat your oven to 325°F. Grease an 8-inch square baking pan, line with criss-crossed pieces of parchment paper that overhang the sides, and grease the parchment paper. Set the pan aside.
  2. Make the crust. In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugar, salt and lemon zest and whisk to combine, breaking up any clumps of lemon zest. Add the butter and mix with a fork until well-combined. Press the mixture into the bottom of the prepared baking dish in an even layer. Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm. Remove from the oven and allow to cool briefly.
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